Authentic Kerala Coconut Curry

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A creamy, spice-laden curry with coconut milk, tamarind, and a medley of vegetables, served with steamed rice. This Indian recipe (vegetarian), ready in about 45 minutes, pairs coconut milk, tamarind paste, curry leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups coconut milk
• 2 tbsp tamarind paste
• 1 tbsp curry leaves
• 1.5 lbs potatoes
• 1.5 lbs carrots
• 1 large onion
• 2 tbsp grated ginger

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Instructions

1. Step 1: Heat 2 tbsp oil in a large pot over medium heat. Add 1 large onion (sliced) and sauté for 5 minutes until golden. Add 2 tbsp curry leaves and 2 tbsp grated ginger; cook for 2 minutes.
2. Step 2: Stir in 2 cups coconut milk, 2 tbsp tamarind paste, and 1/2 tsp turmeric. Bring to a simmer, then add 1.5 lbs potatoes and 1.5 lbs carrots (cut into 1-inch cubes).
3. Step 3: Cook for 15 minutes until vegetables are tender. Season with 1 tsp salt and 1/2 tsp black pepper. Simmer for 5 more minutes until the curry thickens.
4. Step 4: Serve hot with steamed basmati rice and a sprinkle of chopped cilantro.